Cheesy Chicken Enchiladas (Print Version)
# Ingredients:
→ Enchilada Base
01 -
3 cups shredded Monterey Jack cheese, split in half
02 -
3 cups chicken, cooked and shredded or diced
03 -
8-10 small tortillas made with flour
→ White Sauce
04 -
1 cup sour cream
05 -
2 cups chicken stock
06 -
3 tablespoons regular flour
07 -
3 tablespoons butter, unsalted
08 -
1 small can (4 oz) chopped mild green chilies
→ Garnish
09 -
A handful of sliced green onion (about 2-3 tablespoons)
# Instructions:
01 -
Set the oven to 350°F (177°C) and grease a 9x13-inch pan with cooking spray.
02 -
Combine 1 cup of cheese with the shredded chicken in a mixing bowl.
03 -
Put some of the chicken mix onto each tortilla, roll them up, and arrange them seam side down in the greased pan.
04 -
On medium heat, melt the butter in a skillet. Stir in the flour and cook it for a minute. Take it off the stove, whisk in the chicken stock little by little, then put it back on and stir for 3-5 minutes until it's bubbly and thick. Let it cool a bit, then mix in sour cream and green chilies until smooth.
05 -
Cover the rolled enchiladas with the sauce, then sprinkle them with the rest of the cheese.
06 -
Put the dish in the oven and bake for 20-25 minutes until it's hot and cheese is melted. If you want the top browned, broil it for 1-2 minutes.
07 -
Scatter green onions over the top and enjoy while warm.
# Notes:
01 -
Save time by using store-bought rotisserie chicken.
02 -
Want it spicier? Use hotter chilies or sprinkle in cayenne.
03 -
Perfect side dishes: Spanish rice, beans, or a green salad.
04 -
Sour cream should be added after sauce cools a bit to avoid curdling.